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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Thursday, July 23, 2009

A tender cake of lemon, sour cream and poppy seed is topped off with a glaze made from fresh figs and walnuts.

Lemon Poppy Seed Cake with Fig and Walnut Topping

Growing up we always lived in a subdivision neighborhood. Things were pretty tight-knit in the old neighborhood, and everybody knew each other back in those days. We were constantly outside, playing and running around - nothing like today where many of us don't really know most of our neighbors and you barely even see children out and about.

My parents backyard butted up against a wooded area that lay between our house and the house on the street behind us with just a semblance of a fence separating the two that was no trouble to climb over. We had a lot of make-believe fun in those woods, building forts, swinging on rope swings and just generally hanging around in the cool shade. Parents didn't spend any time worrying over what was going on or what might happen in the woods back then either. Times have sure changed.

Just along the fence line was a giant Bay Laurel tree - the same bay leaves that you have in your pantry. Oh, I so wish that I had that tree in my yard today. When Mama was running low on bay leaves, she just stripped them straight off of that tree, or more often, sent one of us kids to clip a branch to bring in and let dry. I seem to also remember a time or two that the branches of that tree threatened to become a switch for our backsides, though I honestly only remember very vague threats and no action on that thankfully!

Right next to the bay tree was a huge fig tree - I swear that thing had to be at least 30 feet tall. I can remember Mama picking huge bowlfuls of figs at a time, and eating them straight out of the bowl, fresh off of the tree, which is honestly the way I love figs the most.

Mama passed away in 1997, and in 2006 when I started getting into gardening, I decided that in my Mama's honor, I would plant a Celeste fig tree, so my tree is still pretty young. It doesn't produce a lot just yet, but I usually manage to get a few cups of figs off of it before the birds strip it. The bluejays are the worse because they indiscriminately peck off a little bit on every single ripe fig, but this year the biggest admirer appears to be a mockingbird and a small male house finch who is tending to his partner while she sits on eggs in a plant on my front porch. So far, they both seem to prefer to eat on a single fig at a time, so I was able to harvest a few, though I'm sure the bluejay will be along soon.

Usually I get just enough figs to boil down with a little sugar and some lemon for a simple refrigerator jam and I enjoy that through the summer. This year though, I thought I'd do something a little different. I wanted to do a cake - one that would feature, but not overpower, the figs. I settled on doing a more delicate yet simple cake, similar to a French yogurt cake. I did use the zest of a lemon in the cake and once I did that, poppy seed seemed a natural companion, since I love the two together. Instead of the traditional lemon glaze though, I intended to use figs for a finish.

I have to say that I was extremely pleased with the outcome. This cake was a perfect host for the fig topping, light and tender, with just enough citrus punch and you just can't help but smile at the poppy seeds. The topping, however, with the unexpected crunch of the walnuts, is the real star and I'm sure this fig topping would be great on any number of cakes. Now, I just need to find somebody to share this with, and maybe come up with a slightly shorter recipe name!

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Preheat oven to 350 degrees. Spray a 9 inch cake pan with non-stick spray and cut a round of parchment paper to fit inside. Spray the parchment paper. Set aside.

In a large mixing bowl add the flour, baking powder, sugar, lemon zest and poppy seeds. Whisk to mix; make a well in the center. Add the oil, eggs and sour cream and stir until blended. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the center of cake comes out clean.

Cool in the pan on a rack for 15 minutes. Turn out of pan and allow to fully cool before adding the glaze.

While the cake is baking, mix the water and sugar together and place over medium heat, stirring occasionally until the sugar has dissolved. Add the figs and nuts and continue cooking until mixture has reduced and thickened. Remove from heat and let cool before adding to cake.

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**DROOL** This looks so yummy! And I gotta be honest, the extent of my culinary experience with figs is opening up a package of fig newtons. I am definitely going to try this. And I just love the story about your mom and the fig tree you planted in honor of her. That's so beautiful. Thanks for sharing this. Have a wonderful SITS day!

Visiting from SITS... this recipe looks delicious and I loved your imagery leading up to it. I wish I could more easily find figs in my area. Last year I found a recipe in a baby food book of all places for "Figgy Pears" that was so yummy as a spread on toast(oh, and baby loved it, too) and the house smelled oh so wonderful after it simmered.

What a great story! A bay tree and a fig tree in your yard?! Very cool. I've never had a fig off of the tree. Actually, I think the only way I've eaten figs is in a Fig Newton...which I happen to really like. I'm sure I'd love this cake. Lemon poppyseed is always good and it looks decadent with this fig glaze.

I adore the combination of lemon and poppy seed and my fig tree is just starting to produce this year's fruit. What perfect timing to stumble upon your lovely blog. Thanks for the story and the recipe!

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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